The Kobe Region and Why Domestic Wagyu Beef Lives Up to the Standard

The perfect grilled T bone steak begins with great steak. You could head down to your local grocery store and ponder over the rows of steaks – but a better bet would be to order your beef online. You can’t beat the choice of a prime cut of beef that is 100 percent guaranteed? Online stores offer you more high quality choices and assure you that your steak arrives fresh at your door. They often provide great recipes that bring out the best of the beef.

You can start by searching the wagyu europe internet using such keywords as “prime grade beef”, “choice grade beef”, or “premium hand cut steaks”. Take a look at what cuts of meat each company is offering and the guarantee that goes along with your purchase. Compare prices (with shipping costs) but make sure you are comparing comparable grades and cuts of meat. That bargain priced steak you saw at the supermarket is probably cheap for a good reason – it’s not as fresh or as good of quality beef and was probably frozen at some point.

Choosing the right cut of steak

Cuts of steak can be broken down into three sections. Starting on the upper back and moving down to the mid-back are the ribs, the short loin and the sirloin. The rib area contains cuts such as the Rib-eye Steak, the Rib Roast, and the back ribs. This is the least tender section of the three. The short loin area produces the T-bone, Top Loin Steak, Tenderloin and the Porterhouse. The Sirloin gives the Sirloin Steak, and the Top Sirloin. Other steaks like the chuck, round, and flank come from those areas and tend to be tougher cuts of meat. Strips steaks, such as New York Steak are cut from the T-bone area.

If you are looking for the most tender cut of beef, it is the tenderloin. Other cuts from this area are filet mignon, chateaubriand and tournedos. Though these are the most tender they are also less flavorful. The rib-eye, or rib steak can be a little less tender but far more flavorful. Small streaks of fat throughout the meat mean more flavor. So with more marbling you get less tenderness but more flavor. Finding a balance between the two, gives you the best steak. Top loin and sirloin are slightly less tender but have more flavor than tenderloin. With cooking cuts of meat such as these there is no need to marinate or even cook past medium rare.

Some of the most flavorful but least tender cuts of beef are tri-tip or flank steaks. These are also favorites on the barbeque. Your best bet is to marinate these cuts before cooking. Also, leave the fat on until after the meat is cooked.

Time to Order

Once you’ve decided on the cut and the quantity of steaks you desire, it’s time to place your order. Or for that hard-to-buy-for person who loves grilling, time to send that gift.
Many online food sites offer gift boxes with assorted steaks or monthly gourmet gift plans. If you are not sure which cuts of meat to order, take a look at the steak assortment packages. These will give you a good idea on some desirable combinations. And remember, since beef is a food product, you usually do not have to pay sales tax.